Recipe by Lorraine of AZ
This unusual bread is absolutely delicious. I don't remember the cookbook this came from -- it was years ago -- but I do remember the author's comment , "You'll relish every bite."
Top Review by Elmotoo
Oh dear. Promising but it didn't work for me. It didn't cook in the time given - but LOOKED done - the middle collapsed & was gooey. That's what I get for not checking. The almond flavor was very strong but the cherry flavor was good. I used a potato masher on the drained cherries right in the strainer, lol, instead of dirtying up more dishes. It worked well! I will make this again as I adore cherries & am always on the lookout for quick bread recipes. Made for... the Aussie Swap 9/08!
- 1 (16 ounce) can tart red cherries
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flour, divided
- 3 tablespoons buttermilk
- 2 large eggs, beaten
- 1 teaspoon almond extract
- 1 cup chopped pecans or 1 cup walnuts
Directions See How It's Made
- Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and reserve.
- Drain the cherries very well and pulp in the blender. Do not puree.
- Cream the butter and sugar in a large bowl.
- Remove 1 tablespoon of flour and reserve.
- Combine remaining flour, baking soda, and salt in another bowl. Add these dry ingredients to creamed mixture, alternately with the buttermilk.
- Add the beaten eggs, almond extract and pulped cherries to the batter. Stir the reserved tablespoon of flour into the nuts, coating well. Add the floured nuts to the batter. Stir to incorporate all ingredients.
- Bake in prepared loaf pan in preheated oven for 50 to 60 minutes. Cool in pan 10 minutes and remove.